Chocolate Peanut Butter Cookies

Instructions

Make the dough

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment or silicone baking mats.

In a medium mixing bowl, whisk together the flour, cocoa, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or, if using an electric hand mixer, in a separate medium mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.

Make the filling

In a small bowl, stir together the peanut butter and confectioners' sugar until smooth. With floured hands, roll the filling into 1 teaspoon-sized balls.

Shape the cookies

Break off 1 heaping tablespoon of the dough, make an indentation in the center with your finger and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed. Roll the cookie between your palms to smooth it out. Repeat with the remaining dough and filling.

Spread some granulated sugar on a plate. Dip the top of each cookie in the sugar and place it on the prepared baking sheets about 2 inches (5 cm) apart. Butter the bottom of a drinking glass and use it to flatten each cookie to about 1/2-inch (12-mm) thick.

Bake the cookies until they're set, 7 to 9 minutes. Take them out of the oven and let them cool completely on a rack.

Dessert